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Cuban cuisine is largely based on Spanish cuisine with influence from Taino, African and other Caribbean cuisines. Some Cuban recipes share spices and techniques with Spanish, Taino and African cooking, with some Caribbean influence in spice and flavor. This results in a blend of several different cultural influences.
In Cuban culture, food is at the center of many celebrations and everyday life. If you're heading to Cuba or to a Cuban restaurant, here's my rundown on what you should try. 1.
Traditional Cuban food is, as most cultural aspects of this country, a syncretism of Spanish, African and Caribbean cuisines, with a small but noteworthy Chinese influence. The most popular foods are black beans, rice, and meat. [citation needed]
Afro-Cubans (Spanish: Afrocubano) or Black Cubans are Cubans of full or partial sub-Saharan African ancestry. The term Afro-Cuban can also refer to historical or cultural elements in Cuba associated with this community, and the combining of native African and other cultural elements found in Cuban society, such as race, religion, music, language, the arts and class culture.
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Five African dishes with three buns from Nigeria. Africa is the second-largest continent on Earth, and is home to hundreds of different cultural and ethnic groups. This diversity is reflected in the many local culinary traditions in choice of ingredients, style of preparation, and cooking techniques.
Many African traditional dishes are based on plant- and seed-based diets. [2] Each region in Africa has developed its own distinctive culinary practices, shaped by local ingredients, colonial history and trade. In West Africa, for example, dishes often feature rice, millet, and beans complemented by spicy stews made with fish, meat, and leafy ...
Gabonese cuisine is the cooking traditions, practices, foods and dishes associated with the sovereign state of Gabon. French cuisine is prevalent as a notable influence, and in larger cities various French specialties are available. [32] In rural areas, food staples such as cassava, rice and yams are commonly used. [31] [33]